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Eggs in Spiced Tomato Sauce

Active Time: 30 minutes
Total Time: 45 minutes • Serves: 4

2 tablespoons Schnucks extra virgin olive oil
1 green bell pepper, chopped (about 1 cup)
1 small yellow onion (about 6 ounces), chopped (about 1 cup)
1 tablespoon minced fresh garlic (about 3 cloves)
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 can (28 ounces) crushed tomatoes with basil
1/4 cup torn fresh basil leaves, plus additional leaves for garnish (optional)
8 Schnucks large eggs
1/2 cup Schnucks feta cheese crumbles
1 twin pack (16 ounces) Schnucks French bread mini loaves, each cut cross wise in half

1. In nonstick 12-inch skillet, heat oil over medium-high heat. Add bell pepper and onion and cook 8 to 10 minutes or until onion is golden brown and tender, stirring occasionally. Add garlic, paprika, crushed red pepper, cumin and salt and cook 30 seconds, stirring constantly.

2. Add tomatoes and heat to boiling. Reduce heat to medium-low and cook 10 minutes or until mixture thickens slightly, stirring occasionally. Stir in torn basil. Makes about 4 cups sauce.

3. With back of large spoon, make a well in tomato mixture; crack 1 egg into well. Repeat with remaining eggs, spacing wells closely together around perimeter and in center of skillet. Increase heat to medium; cover and cook 6 to 8 minutes or just until egg whites are opaque and yolks remain soft in center.

4. Remove skillet from heat; sprinkle with cheese and garnish with basil leaves, if desired. Serve with bread for dipping.

Each serving: about 661 calories, 22 g total fat (8 g saturated), 388 mg cholesterol, 1341 mg sodium, 84 g carbohydrate, 8 g fiber, 6 g sugars, 33 g protein

Cook’s Wisdom

To prepare in individual serving dishes, follow recipe through step 2. Pour 1 cup tomato sauce into each of 4 oven-safe baking dishes. With back of large spoon, make 2 wells in sauce, then crack 1 egg into each well. Bake at 400°F 12 to 14 minutes or until egg whites are opaque and yolks remain soft in center. Sprinkle 2 tablespoons cheese over eggs in each dish and garnish with basil leaves, if desired. Serve with bread.